Carol made this for us last week. It was delicious, and very easy to make!
FRITTATA RANCHERA WITH BLACK BEANS (from Power Foods cookbook)
6 large whole eggs plus 2 large egg whites
1/4 cup finely chopped fresh flat leaf parsley
Coarse salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 onion finely chopped
1 1/2 cups grape or cherry tomatoes, halved
2 jalapeno chiles, finely chopped (ribs and seeds removed for less heat, if desired)
1/4 cup crumbled fresh goat cheese
1 can black beans, drained and rinsed
Heat broiler, with rack 4 inches from the heat source. In a large bow,l whisk together whole eggs, egg whites, and parsley; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat oil in a medium ovenproof skillet over medium. Add onion, tomatoes and jalapenos; cook, stirring occasionally, until onion has softened, about 6 minutes. Add egg mixture. Sprinkle evenly with cheese. Cover, reduce heat to low, and cook until eggs are almost set, 5 to 7 minutes. Meanwhile, heat beans in a small saucepan over medium-low until warmed through. (add water if they are a little dry) Season with pepper.
Uncover skillet, and place frittata under broiler. Cook until is set just beginning to brown, 3 to 4 minutes.
Run a flexible spatula around edge of frittata to loosen from pan, then slide onto a plate. Cut frittata into wedges and serve with black beans.
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